Greek Tortellini Salad
Greek tortellini pasta salad is an easy recipe for a light dinner or a side dish. t’s loaded with fresh Mediterranean flavors like Kalamata olives, tomatoes, cucumber, and feta cheese tossed with a tangy vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Mix
- Cuisine: Greek Inspired
Ingredients
Scale
- 10 ounces frozen cheese tortellini
- 6 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (8-oz) cucumber, seeds removed and diced
- 2 tomatoes, diced
- 1 green bell pepper, diced
- 1/2 cup diced red onion (about 1/4 of an onion)
- 1/2 cup sliced kalamata olives
- 1/2 cup crumbled feta cheese (see note)
Instructions
- Boil the tortellini according to the package instructions. Drain it and spread it out on a baking sheet to cool.
- Whisk the olive oil, vinegar, oregano, salt, and pepper in a large bowl until well combined. Add the diced cucumber, tomatoes, bell pepper, olives, and cooled tortellini to the bowl and toss to coat them all in the dressing. Add the feta cheese, toss again, and it’s ready to serve.
Notes
If making it ahead, wait to add the feta cheese before serving the salad.
You can serve this salad chilled or at room temperature. I don’t love it ice-cold from the fridge, so I usually leave it out for a bit at room temperature before serving.
The pasta will soak up some of the dressing while it sits, so adding a little extra before serving it will help. Whisk a few tablespoons of olive oil and vinegar and toss the mixture with the salad.
Nutrition
- Calories: 503
- Sugar: 5.6g
- Sodium: 667.6mg
- Fat: 32.2g
- Saturated Fat: 8.7g
- Unsaturated Fat: 21.6g
- Trans Fat: 0g
- Carbohydrates: 43.1g
- Fiber: 3.9g
- Protein: 13.8g
- Cholesterol: 46.5mg
Find it online: https://www.girlgonegourmet.com/greek-tortellini-salad/